Deck 7: Russia and Eastern Europe

Question 1

What caused the cuisines of Russia and Eastern Europe to share so many flavors, cooking techniques and presentation styles?

A) Over their history, they often changed borders and rulers with each other, thus creating a blended culture among all the people.
B) Food is not that important in this region.
C) It was too far away to trade with Europe, so only local foods were eaten.
D) They are the only flavors and cooking techniques that are possible in the cold climates.

Answer 1

Over their history, they often changed borders and rulers with each other, thus creating a blended culture among all the people.

Question 2

What group of invaders introduced Russians to herring and pickled herring?

A) Germans
B) Vikings
C) French
D) Iranians

Answer 2

Vikings

Question 3

What great Russian leader is given credit for modernizing Russia into a viable country in the 17^th and early 18^th centuries and introducing European thoughts, customs and foods to the Russian people?

A) Catherine the Great
B) Peter the Great
C) Czar Nicholas I
D) Czar Nicholas II

Answer 3

Peter the Great

Question 4

What country had the most influence on Russian cuisine and dining at the end of the 18^th century?

A) United States
B) Portugal
C) England
D) France

Question 5

What food ingredients are found abundantly in Russian forests?

A) Mushrooms and nuts
B) Peaches and plums
C) Apples and pears
D) Onions and garlic

Question 6

What two cooking methods epitomize nomadic cooking traditions which were popular throughout Russia and Easter Europe?

A) Braising and grilling
B) Baking and roasting
C) Sauté and deep frying
D) Poaching and simmering

Question 7

As in Scandinavia, this dairy product became popular in Russia because of the need to preserve foods for the long winter months?

A) Cream fraiche
B) Buttermilk
C) Whipping cream
D) Sour cream

Question 8

What two flavors below are dominant in Russian and Eastern European cuisine?

A) Basil and oregano
B) Caraway and dill
C) Cilantro and coriander
D) Mint and parsley

Question 9

What food products are extremely popular in Russia and Eastern Europe thanks to influences from Scandinavia?

A) Buckwheat pancakes
B) Stewed Reindeer and Caribou
C) Smoked and pickled fish
D) Beets, carrots and cabbage

Question 10

What food technique became popular in Russia when cooking stoves with burners were first introduced in the 18^th century?

A) Roasting
B) Frying
C) Baking
D) Steaming

Question 11

Because of the domination of a cold climate in Russia and much of Eastern Europe, what food preparation technique became a necessity early on and is still popular today?

A) Preservation through drying, pickling and curing
B) Serving raw meat, seafood and vegetables
C) Stir fry and quick frying techniques because of a lack of wood for fuel
D) Cooking foods in a citrus solution similar to ceviche

Question 12

Russians learned to cook with rice from which of its neighbors?

A) Scandinavia
B) Europe
C) Asia
D) Middle East

Question 13

What religious tradition influenced Russia's love for seafood and vegetable preparations including their famous beet soups?

A) St. Peter's Church which promotes seafood as a heavenly food
B) Russian Orthodox Church restrictions on eating meat during holy days
C) Ramadan feast days and restriction on eating certain meats
D) Jewish fasting and restrictions on eating certain meats and seafood

Question 14

What three ingredients are added to beef that is slowly braised or stewed when making beef stroganoff?

A) Carrots, celery and turnips
B) Tomatoes, chili peppers and allspice
C) Mushrooms, onions and sour cream
D) Dumplings, truffles and prunes

Question 15

What is kasha, which shows up as a side dish on many Russian and Eastern European menus?

A) Mix of healthy grains like millet, buckwheat and quinoa
B) Granola type cereal
C) Buckwheat groats
D) Stewed lentils

Question 16

Zakuska are an assortment of hors d'oeuvres and appetizers often served before a Russian meal.

Question 17

The diverse climate of Poland makes it a good place for growing a variety of foods and livestock.

Question 18

Because of a heavy German influence, Polish foods are quite different from their other Eastern European neighbors.

Question 19

Because of a Middle Eastern influence on the cuisine of southern Yugoslavia, eggplant and rice dishes comprise a large part of the diet.

Question 20

Sturgeon caviar is so expensive because the fish species is not native to waters off the coast of Russia; it has to be imported from Asia over 1,000 miles away.